Choux filled with banana pastry cream for a Croquembouche

Making a croquembouche is difficult you say? Think again – the Daring Bakers May Challenge shows you how!

The May 2010 Daring Baker’s Challenge was to make a Croquembouche–a tower of cream puffs.

Vegan Piece Montée for the May Daring Bakers challenge

Crouchembouche, May’s Daring Baker’s challenge. With spun sugar, caramel corkscrews and decorative sugar cookies.

Pate a choux filled with espresso pastry cream and “lightly glazed and drizzled” with chocolate. Haha, right, drizzled.

Piece Montée for DB

A sweet treat Croquembouche with pistachio rosewater pastry cream

Daing Baker’s Challenge – Croquembouche!

My first ever Daring Baker’s Challenge – Piece Montee’

caramel apple suet puddings coated in a shiny toffee coating

Mini Blood Orange Pudding, Custard and Blackberry: A Delicious British Dessert! [in English and Italian]

What mysterious yet delicious food lies behind the foil veil? Hint: its a steamy story!

The Daring Bakers were put to the challenge of baking with steam to make traditional puddings. I made a dateless Sticky Toffee pudding, yum!

Moist steamed sponge pudding with dates and a melt-in-the-mouth texture. Served with butterscotch sauce. Daring Baker challenge.

Steamed Lemon Pudding with Vanilla Rum Sauce

An English classic.

Sticky Toffee Pudding for the April Daring Baker’s Challenge – a British favourite

Spotted Dick, a British steamed pudding with currants, drizzled with white chocolate butter sauce.

Plum-Pudding (DB)